Grandma's Molasses Cake
From The Gertrude Bobbitt Circle cook book, 1948
Mn. C. I. Scruggs
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2894Calories
44 gProtein
334 gCarbs
157 gFat
Full nutrition (34 nutrients)
Calories2894 kcal
Protein44 g
Carbohydrates334 g
Fiber0 g
Sugars139 g
Total Fat157 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol387 mg
Sodium2107 mg
Potassium2267 mg
Calcium871 mg
Iron22 mg
Magnesium361 mg
Phosphorus772 mg
Zinc3.9 mg
Copper1 mg
Manganese3.6 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B121.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate448 mcg
Choline330 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 9. The excerpt below is the record exactly as published.
GRANDMA'S MOLASSES CAKE 2/3 cup shortening 2 cups flour V4 cup sugar 1V2 teaspoon baking powder 3/i cup molasses V2 teaspoon soda 2 egt;s beaten 1 teaspoon vanilla V2 cup milk V2 teaspoon salt Cream butter and sugar, add eggs and then sift flour, soda and baking powder, add eggs that have been beaten, add molasses last. Mn. C. I. Scruggs CROWN CAKE Measure into mixing bowl : 2 cups sifted cake flour 1 teaspoon salt 1 1/3 cup sugar 2/3 cup milk Y2 cup shortening Blend by hand or mixer for 2 minutes. Stir in 3 teaspoons bak- ing powder, add 1/3 cup milk
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